RIGATONI WITH ZUCCHINI SAUCE
Make and share this Rigatoni With Zucchini Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a large saute pan; add in the chopped zucchini, onions, and salt; saute over medium ehat for 10-15 minutes, until the veggies are very soft without browning; set aside to cool for 20 minutes.
- In batches, puree the zucchini-onion mixture with the parsley; return the sauce to a clean saute pan; place over low heat.
- Bring a big pot of water to a boil; add salt and then add the rigatoni; cook to al dente.
- Drain, reserving ½ cup of pasta water.
- Toss the pasta in the sauce, adding some of the pasta water if the sauce is too thick.
- Serve right away sprinkled with shredded zucchini and Parmigiano-Reggiano and a drizzle of olive oil.
Nutrition Facts : Calories 489.1, Fat 19.1, SaturatedFat 10.7, Cholesterol 104.5, Sodium 428.8, Carbohydrate 68, Fiber 5.6, Sugar 7.6, Protein 13.8
RIGATONI WITH MEAT SAUCE
This is the hearty pasta dish that everyone loves to eat. The rigatoni cooks right in the sauce, which not only saves you from having to wash an extra pan-it makes the pasta more flavorful.
Provided by Marge Perry
Categories HarperCollins Small Plates Kid-Friendly Dinner Pasta Meat Tomato Soy Free Peanut Free Tree Nut Free Garlic Beef Ground Beef Red Wine Wine One-Pot Meal
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large skillet over medium heat. Add the onion, carrot, celery, and oregano and cook, stirring occasionally, until slightly softened, 4 to 5 minutes. Add the beef and garlic and cook, breaking the beef into smaller pieces with a wooden spoon, until the onion and beef are lightly browned, 9 to 10 minutes. Pour in the wine and cook until it is nearly evaporated, 1 to 2 minutes. Add the crushed tomatoes, tomato paste, and zucchini; bring to a simmer and cook, stirring often, until slightly thickened, 2 minutes.
- Stir in the rigatoni, salt, pepper, and 3 cups water; bring to a simmer and cook, stirring often, until the sauce is somewhat thickened, about 18 minutes. Add 1 cup water and continue cooking until the pasta is tender, 9 to 10 minutes more.
- Serve the rigatoni topped with the Romano and basil.
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